Stuffed peppers with soy meat and rice
Authentic taste of stuffed peppers with minced meat and rice, but in a vegan version.
Servings 2 portions
Ingredients
- 6 bell peppers
- 150 g soy granules soy mince
- 100 g rice
- 1 onion
- 1 carrot
- 1 cup vegetable broth bio or homemade
- 3 tbs vegetable oil or olive oil
- 1 cup tomato paste
- Savory or oregano to taste
- Salt to taste
- black pepper to taste
Instructions
- Soak the soybean granulate following the instructions on the package. I soak only in water and for about 10 minutes, but it depends on the product you're using.
- Finely chop the onion and carrot and sauté in oil for 1-2 minutes. Add the rice and cook for a minute or until translucent.
- Add the tomatoes and pour in the broth. If the broth is salt-free, season with salt and let it simmer until the water evaporates. Test the hardness of the rice, it should be almost cooked.
- Add the soy mince, which should be drained in advance. Season with black pepper and savory or oregano.
- Cut the tops of the bell peppers, remove the seeds and keep the lids. Stuff each pepper with rice mixture and put on the lids. Bake in preheated oven for about 30 minutes.
Notes
* You can prepare a tomato sauce, but we usually eat them as they are. The spices used in this recipe could differ from the ones you associate with stuffed peppers, as this dish is cooked differently in different places. Feel free to use spices to your liking to make the dish delicious for you and your family.